Steps

1. Cut Chicken Breast 1 piece (350g) in half lengthwise, then slice into 1-1.5cm thick pieces.
   🕒 00:39
2. Add Cooking Sake (Rice Wine) 1 tbsp and Salt 1/4 tsp to the chicken, massage, and let sit for 10 minutes.
   🕒 01:08
3. Peel Daikon Radish 200g and cut into bite-sized, irregular chunks.
   🕒 01:20
4. Add Potato Starch 2 tbsp to the chicken and coat evenly.
   🕒 01:33
5. Lightly oil a frying pan and heat.
   🕒 01:42
6. Arrange the potato starch-coated chicken in the frying pan. Cook until the bottom firms up and lightly changes color, then flip.
   🕒 01:50
7. Once flipped, reduce heat to medium-low, cover, and steam for 2 minutes.
   🕒 02:09
8. Remove the steamed chicken to a plate.
   🕒 02:25
9. In the same frying pan, add the chopped daikon radish, Water 100ml, and Dashi Powder 1/2 tsp. Stir briefly, cover, and cook over medium heat.
   🕒 02:25
10. Steam for 6 minutes, flipping the daikon occasionally to ensure even cooking. The daikon should be tender enough for a skewer to pass through easily. If it's not tender enough based on its size, increase the cooking time.
    🕒 02:45
11. Once the daikon is tender, add Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, and Sugar 2 tsp. Return the chicken to the frying pan.
    🕒 03:16
12. Increase heat to medium-high and cook, allowing the liquid to reduce and the sauce to coat the daikon and chicken.
    🕒 03:27
13. Once the liquid has reduced and everything is coated, transfer to a serving plate.
    🕒 03:44
14. Garnish with toasted white sesame seeds and chopped green onions to finish.
    🕒 03:55